How To make Ciabatta

Ein altes Rezept für hausgemachtes Ciabatta! Ciabatta in 2 Stunden – einfaches Rezept!

Hallo Freunde! Heute zeige ich euch das Old Homemade Ciabatta Rezept! Ciabatta in 2 Stunden – ein einfaches und einfaches Rezept!
Dieses italienische Brot wird Ihnen bestimmt gefallen! Wenn Sie noch nie Ciabatta gekocht haben, dann tun Sie es auf jeden Fall!
Ciabatta in 2 Stunden – ganz einfach! Wiederholen Sie nach mir und Sie werden Erfolg haben!
Hauptsache mit Freude und Liebe kochen!

Ciabatta-Zutaten:
400 ml warmes Wasser.
Nehmen wir 100 ml Wasser aus dem Gesamtvolumen.
25 g frische Presshefe (oder 8 g Trockenhefe) hinzugeben.
Fügen Sie 2 TL hinzu. Zucker (15-20 g).
500 g Weißmehl.
Sie müssen 2 Esslöffel der Gesamtmenge Mehl einnehmen.
Gut mischen.
15 Minuten an einem warmen Ort gehen lassen.

Fügen Sie den Rest des Wassers hinzu.
Mehl sieben (insgesamt 500 g Weißmehl).
Fügen Sie 1,5 Teelöffel Salz (10-12 g) hinzu.
Ich habe rosa Himalaya-Salz.
Gut mischen.
Diesmal habe ich den Teig mit einem Mixer geknetet.
Ich brauchte etwa 7-10 Minuten, um den Test abzuschließen.
Den Teig abdecken und 15 Minuten an einem warmen Ort gehen lassen.
Der Teig ist gut aufgegangen.
Jetzt müssen wir den Teig falten, wie ich zeige.
Den Teig 4-6 mal falten.
Den Teig abdecken und 15 Minuten an einem warmen Ort gehen lassen.
Den Teig erneut falten Den Teig 4-6 Mal falten.
Den Teig abdecken und 15 Minuten an einem warmen Ort gehen lassen.
Wir müssen diesen Vorgang 4 Mal für 15 Minuten wiederholen.
Jedes Mal wird der Teig elastischer und angenehmer.

Bereiten Sie ein Handtuch zum Formen des Teigs vor.
Das Tuch gut mit Mehl bestäuben.
Den Tisch mit Mehl bestreuen.
Legen Sie den Teig auf den Tisch.
Teilen Sie den Teig in 6-8 Teile (je nach Größe Ihres Ofens).
Bilden Sie das Brot, wie ich es zeige.
Die Brötchen mit Mehl bestäuben.
Legen Sie das Brot auf ein Handtuch.
Sprich mir nach.
Abdecken und 15 Minuten gehen lassen.
Backofen mit Backblech auf 220°C vorheizen.
Ciabatta auf Pergamentpapier legen.
Die ersten 10 Minuten bei 220 °C backen.
Anschließend weitere 10-15 Minuten bei einer Temperatur von 180-200 °C backen.
Sehr schönes und knuspriges Brot!
Es wird Ihnen bestimmt gefallen!
Unbedingt dieses Brot backen!
Guten Appetit!

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#ItalienischesBrot
#Ciabatta
#Ciabatta-Brot

License Creative Commons
Attribution 4.0 to use the track Life in Romance (исполнитель: Twin Musicom):


Executor:

Ciabatta Bread Recipe｜77%hydration｜10%olive oil

Ciabatta with a moist and light taste.
Of course, you can also taste the flavor of olive oil(extra virgin)!
Olive oil makes the bread's crust soft and delicious.
truly delicious! (๑•᎑•๑)

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation
B's(%): 70%, Tr (g): 297g Strong Flour(Bread Flour)
B's(%): 30%, Tr (g): 127g All purpose flour
B's(%): 77%, Tr (g): 325g Water
B's(%): 10%, Tr (g): 42g Olive oil(extra virgin)
B's(%):0.4%, Tr (g): 2g Instant yeast
B's(%): 2%, Tr (g): 8g Salt

■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
   Mix evenly until no flour is visible (dough temperature 22.5℃).
7. After 30 minutes of Rest(autolyze), the first fold (folding)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After the fourth fold, 2 hours room temperature fermentation
12. Hold the dough shape in square shape.
13. Divide the dough into a square shape (about 400g)
14. After sprinkling flour on the canvas cloth, Put the dough
15. Second fermentation: 20 minutes fermentation at room temperature
16. During the second fermentation
    Preheat oven and lodge 10 inch combo cooker preheat
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven: 250℃)
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After 15 minutes baking, remove the lodge cover and continue baking for 15 minutes.

■ Note: Always be careful when using oven, lodge combo cooker
(It is very hot, so use it after wearing very thick oven gloves)

#Ciabatta
#HighHydrationBread
#NoKneadBread
#HomeBaking

4 Ingredient, NO-Knead Ciabatta Bread Recipe | The EASIEST Way to make Ciabatta

No Knead Ciabatta Bread Recipe - Easy Ciabatta Bread Rolls

ORDER MY COOKBOOK ❤ :

Detailed No Knead Ciabatta Bread Recipe:

No Knead Ciabatta Bread:

1⅔ cups (400g) lukewarm water
1½ tsp (9g) salt
2 tsp (7g) any dry yeast
3¼ cups (450g) strong bread flour (13% protein)

If your bread dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).

Enjoy!

♥

Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.

Chapters:

00:00 Intro
01:03 Make the Bread
01:48 No Knead Method to make Ciabatta Bread
03:20 Prep the towels and counter top
03:53 Shape the Ciabatta Bread
05:39 Bake the Ciabatta Bread
06:55 How to use Ciabatta Bread

Italian Ciabatta is Airy, Crunchy, and Simple to Make

Recipe:

Do you love bread with an open, airy crumb that gives you a huge crunch on the outside and a tender fluffiness on the inside? Look no further than Rustic Italian Ciabatta. Using King Arthur's Bread Flour (link below), Martin starts off by making a biga, a type of preferment used in many popular Italian breads. Once water is added and it's agitated (kind of like kneading), the dough is folded, proofed, and divided. Pop them onto a sheet tray with our beloved parchment paper, and they're ready to bake and enjoy! Savor that first slice of the knife as you reveal the gorgeous crumb structure inside.

Bread Flour:
Cookie Sheet Pan:
Parchment Paper Sheets:

Credits
Host: Martin Philip
Producer: Tucker Adams

Chapters
0:00-0:15: Intro
0:16-1:42: Creating the biga
1:43-2:53: Making bread dough with the biga
2:54-4:15: Agitate (knead) dough and rest
4:16-6:08: First fold to encourage elasticity and extensibility
6:09-9:04: Proof and divide the dough into loaves, then cover
9:05-9:49: Load the ciabatta loaves onto a sheet tray with parchment
9:50-10:28: Bake the ciabatta loaves on a preheated stone
10:29: Slice the ciabatta and enjoy that airy open crumb interior

The BEST Sourdough Ciabatta Recipe

With this recipe You master making the perfect Sourdough Ciabatta, including all the tiny but important details. The video includes a recipe for the sourdough and yeast based option to show you the differences.

Recipe for the dough:
- 400g of bread flour (not too strong)
- 320g of water
- 80g of stiff sourdough starter
- 8g of salt

For the yeast based version:
- 400g of bread flour (not too strong)
- 320g of water
- 0.4g of dry yeast, or 1.2g of fresh yeast
- 8g of salt

You could ofcourse also make a poolish or biga yeast starter. But imho, with a long and slow fermentation the taste is quite similar.

Chapters:
0:00 Intro
1:23 The process
2:37 How to make sourdough
3:49 Stiff starter
4:37 Ingredients
14:50 Shaping
19:36 Proofing
21:00 Baking
22:15 Baking finished
27:57 Special guest
28:25 Bonus

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Gluten Tag. Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. In general you can always support by spreading the word, liking my videos or subscribing in case you like the content. This way you support my dream to become a full time Baker ❤️.

Merchandise:
All my custom designed shirts/hoodies:
Happy sourdough shirt:
Neapolitan pizza shirt:
Sourdough infographic poster:
The perfect batard sourdough:

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My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
Digital kitchen scale:
Dough scraper:
Dough scraper golden:
Dutch oven for batards (Challenger Bread Pan):
Dutch oven round (Lodge):
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off):
Infrared thermometer:
Loaf pan (30cm length x 12cm width x 9cm height):
Loaf pan with lid (34cm length, 13cm width, 12cm height):
No stick spray (vegetable based):
Ooni pizza oven:
Oven gloves:
Oven thermometer:
pH meter to check acidity (advanced):
pH meter to check acidity (basic):
Rolling pin (Coupon BREADCODE for 10% off):
Scoring Knife Schnittholz Olive:
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off):
The best bread knife (made in Germany):
Weck starter jars:

My flour:
For ze Germans: Which flour in Germany?:
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off):
Strong whole wheat flour (Coupon TheBreadCode for 5% off):

Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli:
Debaked ep. 2 - Journey to a flour mill:
Discard starter bread:
Fermentation time table:
Make a sourdough starter:
Make your starter more active:
Recommend sourdough bread recipe:

#sourdough #ciabatta

CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)

If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.

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????MY GEAR
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
BAKING STEEL:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
LODGE CAST IRON SKILLET:
MY FAV STAINLESS BOWL:
HALF SHEET TRAY + RACK:

RECIPE

BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)

Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.

AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)

Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.

FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier

For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.


FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.

Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.

Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.

BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.

Boil water.

Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.

Cool on wire rack.

#ciabatta #ciabattaloaf #ciabattabread


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